The One with Chicken Curry

Sunday, September 20, 2009

I'm a sad excuse for a wife in the cooking department. Sorry Chris. But I clean, pay the bills, and strive to make him happy!

One of the things I miss most about Provo is Sunday dinners at the Warners. My Grandma Doris is the crème de la crème of cooks. I've been craving her infamous chicken curry ever since Chris and I left, so we emailed back and forth this past week and I secured the recipe. But I'm so weary about cooking that I had a nightmare last night that our curry didn't turn out. Needless to say, I was quite apprehensive about making it today...

Miraculously we went from ingredients to this in an hour flat:Proof that I'm a-cookin'!To quote Grandpa Ted, "Grandma's chicken curry is a symphony of delicious flavors." Every bite is unique due to the toppings: cashews, mandarin oranges, bananas, pineapple, and a dusting of "snow" (aka coconut) on top. We're missing raisins, apples, and my favorite, the mango chutney."Can you hurry and stop taking pictures please Paige so I can eat?" says Chris.Look at this mountain o' curry. Mmmmmm.My eyes are a little bit bigger than my stomach.We've figured out a couple of things we need to do to perfect the recipe from this trial run. However, it was delicious and brought back many fond memories of Sundays past.

Fine fine fine. Here is the recipe:1 pound boneless, skinless chicken breasts (feeds at least 4-6 people)1 big yellow onion, equal to chicken1 brick of Golden curry spice (found in the Asian food section of most grocery stores)1 can of chicken broth1 can of coconut creamKlondike potatoes (as many as you want)Baby carrots (as many as you want)Other vegetables you desire1 tablespoon or so of oil or butter1 tablespoon of sugarLemon juice from a fresh lemon2 cups rice2 cups waterSalt for taste

Directions:Cut thawed chicken into thumb size pieces and dice onion. Cover the bottom of a large cooking pot with oil or butter. Turn stove on high, add chicken and onion then stir until onions are golden brown. Cut potatoes and carrots (and other vegetables if you desire) into small chunks, add to the pot along with a can of chicken broth and the brick of curry spice. Add more water if needed. Bring to boil, stirring constantly, then turn down low, cover, and let simmer for at least a half hour.

Meanwhile, cook the rice. 2 cups of rice to 2 cups of water should do the trick. Prepare the toppings in separate bowls.

Once the curry is finished simmering, stir in about a half can of coconut oil, a tablespoon of sugar, and lemon juice from a fresh lemon. Serve hot over the rice and sprinkle with the variety of toppings.

That curry looks good, and that is by far the "easy" way of making curry, just buying a curry pack. I've used it so I'm not saying anything bad about it. But... If you couldn't eat wheat/gluten one day you wouldn't be able to use that stuff, look on the package says "contains wheat" anyways.. Here is a link to the curry that I have made. If you lived here I would've invited you over for dinner Sunday cause I made some. http://glutenfreegoddess.blogspot.com/2007/07/healing-curry.html (haven't put the apples in, am too scared too) Glad you are good at making curry! Love love love it! I will definitely have to try your G-Ma's recipe. :)

YOU DID IT> Even simplified the recipe i sent you. Now you are a bona fide cook. Didn't you mean to put Coconut cream instead of coconut oil? There really is such a thing as coconut oil, and I found some once and used it to fry the chickens and onions, but now i can't find it, so i left it out.

The pictures look just like mine. OH, one of them is mine, huh! I've lost 12 lbs, so i look better now.

welcome!

I’m from Seattle. Chris is from Denver. We met at BYU and got married in 2007 in Nauvoo, IL. Chris graduated from the USC School of Dentistry in 2013 through an Army scholarship. We just returned from Grafenwöhr, Germany after being stationed there for 4 years and we LOVED traveling all around Europe! Now we're stationed at Ft. Lewis, Washington. I’m a stay-at-home-working-mom to our son Fox and daughter Jane. Scrapbooking is my passion and I have my own signature collections with Pink Paislee called FANCY FREE, TAKE ME AWAY, OH MY HEART, TURN THE PAGE, and PICK-ME-UP. I’m a teacher at Big Picture Classes, on the Scrapbook & Cards Today design team, I make and release 10 new Silhouette cut files every week, and I have an Etsy shop on the side. I love teaching in-person scrapbooking and bookbinding workshops whenever and wherever I can! Thanks for stopping by!